Category: 21834-92-4

Yu, Yong-xin published the artcileOdor fingerprinting of Listeria monocytogenes recognized by SPME-GC-MS and E-nose, Related Products of isoquinoline, the main research area is Listeria odor fingerprinting SPME GCMS electronic nose; COVM; E-nose; Listeria monocytogenes; MVOCs; SPME–GC–MS; detection; détection; empreinte odorante; odor fingerprinting.

Microorganisms can produce species-specific microbial volatile organic compounds (MVOCs), or odor compounds, which can be characterized by odor fingerprinting. The objective of this study was to characterize the odor fingerprint of Listeria monocytogenes. Solid-phase microextraction – gas chromatog. – mass spectrometry (SPME-GC-MS) and electronic nose (E-nose) were used to recognize the MVOCs of L.monocytogenes in pure culture medium. The main MVOCs of L.monocytogenes were identified by SPME-GC-MS anal. as alcs., aldehydes, ketones, alkanes, and heterocyclics, among which the relative peak area of one compound, 3-hydroxy-2-butanone, increased along with the growth of L.monocytogenes. The odor fingerprint of L.monocytogenes at different growth stages could be clearly discriminated by E-nose. In addition, E-nose signals had a very good linear relationship with the concentration of this bacterium (R2 = 0.9937). Our study may help to establish the anal. of the odor fingerprint of microorganisms as a potential routine method in microbiol.

Canadian Journal of Microbiology published new progress about Gas chromatography-mass spectrometry. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Related Products of isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Mondal, Atanu published the artcilePhosphine-Catalyzed Intramolecular Vinylogous Aldol Reaction of α-Substituted Enones, Related Products of isoquinoline, the main research area is indenone preparation diastereoselective; substituted enone intramol aldol phosphine catalyst.

The first phosphine-catalyzed intramol. vinylogous aldol reaction (IVAR) of α-substituted enones was demonstrated. This strategy provided access to various pentannulated (hetero)arenes and dibenzocycloheptanones incorporated with two contiguous stereocenters, one of which is an all-carbon quaternary center. The scope of this work was further broadened through elaborations of the IVAR adducts to (i) benzannulated nine-membered carbocyclic systems, (ii) interesting classes of 1,3-dienes, 1,3,5-trienes, and 1-yn-3,5-dienes, and (iii) the analogs of echinolactone D and russujaponol F.

Organic Letters published new progress about Aldol condensation catalysts, stereoselective. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Related Products of isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Yu, Haiyan published the artcileCharacterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry, COA of Formula: C13H16O, the main research area is Chinese rice wine aroma compounds GC MS olfactometry; Chinese rice wine; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Key aroma compounds; Partial least squares regression.

To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds Et isovalerate, Et butyrate, Et acetate, Et hexanoate, and phenylethyl alc. were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, Et benzoate, Et phenylacetate, 2-octanone, and furfural; that of YH wine was Et 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid Et ester, and 3-methyl-1-butanol.

Food Chemistry published new progress about Gas chromatography (combined with olfactometry). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Marseglia, Angela published the artcileVolatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins, Application In Synthesis of 21834-92-4, the main research area is cocoa bean authenticity volatile geol HSSPME GC MS; Authenticity; Fermented cocoa beans; Fingerprint; Geographical origin; Roasted cocoa beans; Volatilome.

The aroma characterization of 58 unroasted cocoa beans from 22 different geog. origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Sampling is representative of the average world production (America, Africa, and Southeast Asia). Anal. of cocoa beans before and after roasting were performed to follow the aroma modification with the aim to achieve a cocoa volatile fingerprint and a discrimination model based on beans origin. A total of 57 volatiles was identified in unroasted cocoa beans, while 71 volatiles were identified in roasted cocoa beans. The compounds belong to several chem. groups including esters, alcs., organic acids, aldehydes, ketones and pyrazines. Datasets were submitted to multivariate statistical anal. (Principal Component Anal., PCA). Results allowed to discriminate unroasted cocoa beans based on their geog. origin: samples coming from African countries were separated from samples of American regions, whereas samples from Southeast Asia lie between the other two continents suggesting that Asian samples have intermediate characteristics between African and South American cocoa beans. PCA, applied on the corresponding roasted samples, showed that although the same roasting treatment has been applied to all the samples, the differences among the unroasted samples were also maintained in the aromatic profile after roasting. The discrimination model based on volatile fingerprint combined with chemometric tools, showed interesting potential for origin authentication of both unroasted and roasted cocoa beans.

Food Research International published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Faulkner, Adele published the artcilePalladium catalyzed cyclizations of oxime esters with 1,1-disubstituted alkenes: synthesis of α,α-disubstituted dihydropyrroles and studies towards an asymmetric protocol, Application In Synthesis of 21834-92-4, the main research area is palladium catalyst cyclization oxime ester alkene alpha asym; dihydropyrrole preparation.

The authors report efficient Pd-catalyzed cyclizations of oxime esters with 1,1-disubstituted alkenes as the basis of a general entry to α,α-disubstituted pyrrolidine derivatives, e.g. I [R1 = Ph, 2-naphthyl, 4-pyridinyl, etc.]. The authors also demonstrate that catalytic asym. variants of this chem. are feasible by employing a suitable chiral ligand.

Chemical Communications (Cambridge, United Kingdom) published new progress about Alkenes Role: RCT (Reactant), RACT (Reactant or Reagent). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Calva-Estrada, S. J. published the artcileThermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America, Name: 5-Methyl-2-phenylhex-2-enal, the main research area is Theobroma cacao thermal property volatile compound dark chocolate genotype; 2,3-Butanediol (PubChem CID 262); 2-Methylpropanoic acid (PubChem CID 6590); 2-Nonanone (PubChem CID 13187); 2-Phenylethyl acetate (PubChem CID 7654); 2-Phenylethyl alcohol (PubChem CID 6054); 3-Methyl-butanal (PubChem CID 11552); Benzaldehyde (PubChem CID 240); Chemometrics; Differential scanning calorimetry; Furfural (PubChem CID 7362); Hierarchical cluster analysis heatmap; Polymorphism; Principal component analysis; Tetramethylpyrazine (PubChem CID 14296); Trimethylpyrazine (PubChem CID 26808).

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geog. origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of com. darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Anal. (PCA) and the Hierarchical Cluster Anal. Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at 19°C and 25.5°C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The anal. of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alc., 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.

Food Research International published new progress about Anthocyanins Role: ANT (Analyte), ANST (Analytical Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Name: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Shi, Hongwei published the artcileCatalyst- and additive-free sunlight-induced autoxidation of aldehydes to carboxylic acids, Name: 5-Methyl-2-phenylhex-2-enal, the main research area is carboxylic acid preparation green chem; aldehyde autoxidation sunlight.

A catalyst- and additive-free sunlight-induced strategy for autoxidation of a wide range of aldehydes RCHO (R = Bu, cyclohexyl, Ph, pyridin-3-yl, etc.) to carboxylic acids RC(O)OH is described for the first time. In this oxidation system, air serves as the source of oxygen and sunlight as the light source, and the system includes the advantages of green, highly atom-efficient, and low-cost synthesis. This method was easily applied even at gram scale. The reaction proceeds smoothly even at lower temperature and in natural light.

Green Chemistry published new progress about Aldehydes Role: RCT (Reactant), RACT (Reactant or Reagent). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Name: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Hamilton, Joseph Z. published the artcileHydroxylamine catalyzed Nazarov cyclizations of divinyl ketones, Computed Properties of 21834-92-4, the main research area is divinyl ketone Nazarov cyclization hydroxylamine catalyst.

The first examples of iminium catalyzed Nazarov cyclizations of divinyl ketones are presented. Experiments describing hydroxylamine catalysis of the cyclization of eight α-alkoxy divinyl ketones (60-79% yield) and one unactivated divinyl ketone (38% yield) are reported. Ph substitution at the β-position of the divinyl ketone inhibits cyclization, whereas β-alkyl substituted α-alkoxy divinyl ketones readily cyclize.

Tetrahedron Letters published new progress about Divinyl ketones Role: RCT (Reactant), RACT (Reactant or Reagent). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Gunturi, S. B. published the artcilePrediction of skin sensitization potential using D-optimal design and GA-kNN classification methods, Safety of 5-Methyl-2-phenylhex-2-enal, the main research area is computational model skin sensitization D optimal design GA kNN.

Modeling of skin sensitization data of 255 diverse compounds and 450 calculated descriptors was performed to develop global predictive classification models that are applicable to whole chem. space. With this aim, we employed two automated procedures, (a) D-optimal design to select optimal members of the training and test sets and (b) k-Nearest Neighbor classification (kNN) method along with Genetic Algorithms (GA-kNN Classification) to select significant and independent descriptors in order to build the models. This methodol. helped us to derive multiple models, M1-M5, that are stable and robust. The best among them, model M1 (CCRtrain = 84.3%, CCRtest = 87.2% and CCRext = 80.4%), is based on six neighbors and nine descriptors and further suggests that: (a) it is stable and robust and performs better than the reported models in literature, and (b) the combination of D-optimal design and GA-kNN classification approach is a very promising approach. Consensus prediction based on the models M1-M5 improved the CCR of training, test and external validation datasets by 3.8%, 4.45% and 3.85%, resp., over M1. From the anal. of the phys. meaning of the selected descriptors, it is inferred that the skin sensitization potential of small organic compounds can be accurately predicted using calculated descriptors that code for the following fundamental properties: (i) lipophilicity, (ii) at. polarizability, (iii) shape, (iii) electrostatic interactions, and (iv) chem. reactivity.

SAR and QSAR in Environmental Research published new progress about Genetic algorithm (GA-kNN (genetic algorithm-k-nearest neighbor)). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Safety of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Tekguel, Yeliz published the artcileDetermination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food, Recommanded Product: 5-Methyl-2-phenylhex-2-enal, the main research area is tarhana wheat germ mineral fatty acid aroma compound detection.

In this study, to supply to the trend toward natural and functional foods that do not include synthetic products, the wheat germ which exists as waste in nature was added to tarhana formulation in order to increase the nutritional content of tarhana. Wheat germ supplemented tarhana samples met the recommended dietary allowances of iron. A total of 63 compounds were detected and quantitated in all samples. Terpenes and terpenoids were observed as the dominant compound group. The addition of wheat germ to tarhana dough resulted in an increase in the number of volatile compounds The most abundant odor-active compounds were acetic acid and 2-acetylpyyrole.The mineral (Mg, K, Zn, Mn), fatty acid (undecaenoic, linoleic, gondoic acid, and α-linolenic), oil, acid (propanoic and hexanoic), alc. (linalool, benzyl, phenylethyl), aldehyde ((E)-2-heptenal, nonanal, 5-methyl-2-phenyl-2-hexenal), ketone (3-Octen-2-one), terpene (junipene, citronellol, trans-Carveol) contents of tarhana samples can be increased by addition of the wheat germ. The wheat germ which exists as waste in nature and contains a high amount of essential amino acids, proteins, fatty acids, minerals, dietary fiber, vitamins, etc. Wheat germ can be added to cereal-based food formulation such as tarhana in order to supply to the trend toward natural and functional foods that do not include synthetic products. Tarhana (basically made from yogurt, wheat flour, herbs, tomato, pepper, onion, etc.) which is a traditional fermented dry Turkish soup is rich in vitamins, minerals, and proteins. Wheat germ based-fermented products such as Tarhana may be considered promising new functional foods due to its probiotic effects in order to expand the market due to the increasing trend toward functional foods.

Journal of Food Processing and Preservation published new progress about Acids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Recommanded Product: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem